Search Results - "Menegali, Beatriz Schmidt"

Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential by Patinho, Iliani, Saldaña, Erick, Selani, Miriam Mabel, de Camargo, Adriano Costa, Merlo, Thais Cardoso, Menegali, Beatriz Schmidt, de Souza Silva, Anna Paula, Contreras-Castillo, Carmen J.

“…Abstract This study aimed to evaluate the potential use of Agaricus bisporus mushroom as a natural antioxidant, fat/salt substitute and flavor enhancer in beef…”
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Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers by Erick Saldaña, Mariana Marinho, Beatriz Schmidt, Miriam Selani, Carmen Contreras-Castillo

“…The high heterogeneity of meat and meat products can influence the sensory perception of the consumers, being necessary to measure the real impact of these…”
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Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon by Merlo, Thais Cardoso, Lorenzo, José Manuel, Saldaña, Erick, Patinho, Iliani, Oliveira, Alais Cristina, Menegali, Beatriz Schmidt, Selani, Miriam Mabel, Domínguez, Rubén, Contreras-Castillo, Carmen J.

“…Flavor is one of the most important characteristics of smoked bacon, strongly affecting its liking by consumers. The smoking process, lipid oxidation and…”
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Pink pepper extract as a natural antioxidant in chicken burger: Effects on oxidative stability and dynamic sensory profile using Temporal Dominance of Sensations by Menegali, Beatriz Schmidt, Selani, Miriam Mabel, Saldaña, Erick, Patinho, Iliani, Diniz, Julia Pereira, Melo, Priscilla Siqueira, Pimentel Filho, Natan de Jesus, Contreras-Castillo, Carmen J.

“…This study aimed to elucidate the effect of pink pepper extract and different types of packaging on the physicochemical characteristics, oxidative stability…”
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Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods by Patinho, Iliani, Saldaña, Erick, Selani, Miriam Mabel, Teixeira, Ana Clara Bortoluzzi, Menegali, Beatriz Schmidt, Merlo, Thais Cardoso, Rios-Mera, Juan Dario, Dargelio, Mariana D.B., Rodrigues, Heber, Contreras-Castillo, Carmen J.

“…[Display omitted] •Original burger and burger with mushroom addition showed structural differences in their social representation.•The word “mushroom” induced…”
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Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE) by Merlo, Thais Cardoso, Soletti, Izabella, Saldaña, Erick, Menegali, Beatriz Schmidt, Martins, Mariana Marinho, Teixeira, Ana Clara Bortoluzzi, Dos Santos Harada-Padermo, Samara, Dargelio, Mariana D B, Contreras-Castillo, Carmen J

“…The packaging colour is one of the main extrinsic factors related to sensory perception as it can alter the emotions evoked by the product and, therefore,…”
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Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods by Saldaña, Erick, Soletti, Izabella, Martins, Mariana Marinho, Menegali, Beatriz Schmidt, Merlo, Thais Cardoso, Selani, Miriam Mabel, Teixeira, Ana Clara Bortoluzzi, da Silva, Francides Gomes, Contreras-Castillo, Carmen J.

“…The aim of the present study was to obtain the dynamic sensory profile of smoked bacon using Temporal Dominance of Sensations (TDS). Eight samples were studied…”
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Measuring dynamics of emotions evoked by the packaging colour of hamburgers11The word hamburger is defined as a sandwich consisting of a cooked patty of ground or chopped beef, usually in a roll or bun, variously garnished. using Temporal Dominance of Emotions (TDE) by Merlo, Thais Cardoso, Soletti, Izabella, Saldaña, Erick, Menegali, Beatriz Schmidt, Martins, Mariana Marinho, Teixeira, Ana Clara Bortoluzzi, dos Santos Harada-Padermo, Samara, Dargelio, Mariana D.B., Contreras-Castillo, Carmen J.

“…The packaging colour is one of the main extrinsic factors related to sensory perception as it can alter the emotions evoked by the product and, therefore,…”
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Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping? by Saldaña, Erick, Marinho, Mariana, Schmidt, Beatriz, Mabel, Miriam, Contreras-Castillo, Carmen

“…Identifying the ideal product is the most important step in new product development and improvement of existing ones. The aim of this study was to identify the…”
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